- 中国轻工业出版社
- 9787518445608
- 1-1
- 526605
- 48255719-6
- 16开
- 2023-11
- 通用
- 本科
作者简介
内容简介
本书是《学术翻译实训教程》系列教材的第一册，旨在全面贯彻新时期高校英语专业人才培养的新要求，在保留词法、句法和语篇翻译技巧解析等传统翻译教材内容的基础上，深度融入了思政和跨学科元素。全书分成五个单元，分别对应“ 设计学+中华艺术设计、食品科学+中华食品文化、纺织科学+中华服饰文化、生物技术+中华酒文化以及日用化学+东方美学”这五个学科方向与文化领域。编者希望用丰富有趣的文章、鲜活专业的语言和具有一定挑战性的实操训练培养大学生的跨学科意识与翻译能力，树 立他们的专业自豪感与文化自信心，加强他们做好对外翻译与传播能力建设的使命感与责任心。
目录
Unit 1 Design Studies and Chinese Art
Passage A Incremental and Radical Innovation：Design Research vs
Technology and Meaning Change
Passage B 中国艺术设计的对称性
Translation Skills（Ⅰ）Modulation：Active 和 Passive（语态转换）
Translation Workshop
Unit 2 Food Science and Chinese Food Culture
Passage A Food Culture in China：Diet and Health
Passage B 濠江味传
Translation Skills（Ⅱ）Conversion Between the Abstract and
Concrete（虚实转换）
Translation Workshop
Unit 3 Textile Science and Fashion Culture
Passage A Cotton Growing，Properties and Uses
Passage B 时装与世界同步
Translation Skills（Ⅲ）Change of Parts of Speech（词类转换）
Translation Workshop
Unit 4 Biotechnology and WineLiquor Culture
Passage A The Influence of Raw Materials on Sensory Character
Passage B 国酒茅台
Translation Skills（Ⅳ）Translation of Long Sentences（长句翻译）
Translation Workshop
Unit 5 Cosmetics and Oriental Aesthetics
Passage A Cosmetics：the Chemistry of Charm
Passage B 中国彩妆三千年
Translation Skills（Ⅴ）Logical Relationship and Cohesion（逻辑与衔接）
Translation Workshop
Appendix
Unit 1 Design Studies and Chinese Art
Unit 2 Food Science and Chinese Food Culture
Unit 3 Textile Science and Fashion Culture
Unit 4 Biotechnology and WineLiquor Culture
Unit 5 Cosmetics and Oriental Aesthetics
Glossary
Unit 1 Design Studies and Chinese Art
Unit 2 Food Science and Chinese Food Culture
Unit 3 Textile Science and Fashion Culture
Unit 4 Biotechnology and WineLiquor Culture
Unit 5 Cosmetics and Oriental Aesthetics
References
Passage A Incremental and Radical Innovation：Design Research vs
Technology and Meaning Change
Passage B 中国艺术设计的对称性
Translation Skills（Ⅰ）Modulation：Active 和 Passive（语态转换）
Translation Workshop
Unit 2 Food Science and Chinese Food Culture
Passage A Food Culture in China：Diet and Health
Passage B 濠江味传
Translation Skills（Ⅱ）Conversion Between the Abstract and
Concrete（虚实转换）
Translation Workshop
Unit 3 Textile Science and Fashion Culture
Passage A Cotton Growing，Properties and Uses
Passage B 时装与世界同步
Translation Skills（Ⅲ）Change of Parts of Speech（词类转换）
Translation Workshop
Unit 4 Biotechnology and WineLiquor Culture
Passage A The Influence of Raw Materials on Sensory Character
Passage B 国酒茅台
Translation Skills（Ⅳ）Translation of Long Sentences（长句翻译）
Translation Workshop
Unit 5 Cosmetics and Oriental Aesthetics
Passage A Cosmetics：the Chemistry of Charm
Passage B 中国彩妆三千年
Translation Skills（Ⅴ）Logical Relationship and Cohesion（逻辑与衔接）
Translation Workshop
Appendix
Unit 1 Design Studies and Chinese Art
Unit 2 Food Science and Chinese Food Culture
Unit 3 Textile Science and Fashion Culture
Unit 4 Biotechnology and WineLiquor Culture
Unit 5 Cosmetics and Oriental Aesthetics
Glossary
Unit 1 Design Studies and Chinese Art
Unit 2 Food Science and Chinese Food Culture
Unit 3 Textile Science and Fashion Culture
Unit 4 Biotechnology and WineLiquor Culture
Unit 5 Cosmetics and Oriental Aesthetics
References
